Saturday, August 30, 2008
Up until 2 years ago or so, I wouldn't eat anything with even the smallest amount of carrots in it. Look how far I've come! One day I had some carrots in soup, then I had it shredded on salads, and suddenly I'm peeling so many carrots that my hands change color!
This soup was a big hit with my whole family. It's basically just carrots, curry powder, and coconut milk - what's not to like? The taste surprised me, I was expecting it to be super-carroty but it was actually somewhat sweet and savory (probably due to the coconut milk).
3 lbs. carrots, peeled and diced into a little smaller than half-inch pieces
1 large onion, chopped
2 Tbl. peanut oil (vegetable oil will do)
2 cloves garlic, minced
1 Tbl. curry powder
1/2 tsp. salt
a few dashes fresh black pepper
3 c. vegetable broth or 1 bouillon cube dissolved in 3 c. water
1 (13 oz can) coconut milk
1 Tbl. maple syrup
In a stockpot over low-medium heat, cook the carrots and onions in the peanut oil for 7 to 10 minutes; cover and stir occasionally. You want the onions to brown but not to burn, although if they burn a little bit it's not the end of the world. Add the garlic, curry, salt, and pepper; saute for 1 more minute. Add the 3 cups of broth, cover, and bring to a boil. Lower the heat and simmer for 10 to 12 minutes, or until the carrots are tender.
Add the coconut milk and bring to a low boil. Turn the heat off. Use a handheld blender to puree half the soup [I pureed the whole soup]; if you don't have one, then puree half the soup in a blender and add it back to the soup pot. Add the maple syrup and stir. Serve hot.